Salmon Paella Bake

By Addie

Put a special spin on paella by replacing the shrimp with salmon and the chorizo with turkey sausage. Delicious!

Ingredients

• 1 1/2 cups uncooked Arborio rice
• 1 medium onion, chopped (1/2 cup)
• 1 large red bell pepper, chopped (about 1 3/4 cups)
• 1 teaspoon grated lemon peel
• 3/4 teaspoon salt
• 1/2 teaspoon crushed saffron threads
• 1 carton (32 oz) chicken broth (4 cups)
• 1/2 lb smoked turkey kielbasa sausage, cut into 3/4-inch slices
• 1 salmon fillet (1 1/2 lb), skin removed and cut into 6 pieces
• 1 tablespoon vegetable oil
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place rice, onion, bell pepper, lemon peel, 1/2 teaspoon of the salt and the saffron in baking dish.


Heat chicken broth to boiling. Stir broth into rice mixture. Arrange kielbasa slices over rice. Cover with foil. Bake 20 minutes.


Arrange salmon over rice; brush fillets with vegetable oil. Sprinkle with remaining 1/4 teaspoon salt. Bake uncovered 20 to 25 minutes longer or until fish flakes easily with fork, rice is tender and broth is absorbed. Sprinkle with parsley.